Superfood Rice with Salmon & Spinach Pesto
- 31 - 60 Minutes
- Serves 2
- 100g Tilda Brown Basmati rice
- 1 tbsp rice bran oil
- 2 salmon fillets
- 6 cherry tomatoes, halved
- 2 large handfuls of baby spinach
For the Watercress and Spinach Pesto:
- 6 tbsps rice bran oil
- 50g baby spinach leaves
- 25g watercress leaves
- 1 clove garlic, crushed
- 50g flaked almonds
- 10g mixed seeds, such as sunflower, sesame and pumpkin
- Juice of 2 lemons
- Salt and freshly ground black pepper
Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
Add the rice and the pesto and blend well.
Serve on to dishes and top with the salmon.